Grilled Chicken Caesar Salad with Parmesan Croutons

• 1 head romaine lettuce, chopped
• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese, divided
• 1 cup cubed day-old bread
• 2 tablespoons olive oil, divided
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup mayonnaise
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan for garnish

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side, or until cooked through.
3. 3 For croutons: Toss bread cubes with 1 tablespoon olive oil and 1/4 cup Parmesan cheese. Bake at 375°F for 10 minutes or until golden.
4. 4 Whisk together lemon juice, Dijon mustard, minced garlic, remaining olive oil, and mayonnaise to make the Caesar dressing. Stir in remaining Parmesan.
5. 5 Toss romaine lettuce with enough dressing to coat. Season with salt and pepper.
6. 6 Slice grilled chicken and arrange over lettuce. Top with Parmesan croutons and extra grated Parmesan if desired.

Equipment

• Grill
• Baking sheet
• Mixing bowl

Variations

• Add grilled shrimp for a seafood twist.
• Substitute kale for romaine for a heartier salad.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter dressing.
• Substitute gluten-free bread for gluten-free croutons.

Pairings

• A simple vinaigrette on the side for those who prefer less creamy options.
• Freshly baked breadsticks or garlic bread.

Nutrition

Tips

• Use day-old bread for the best croutons.
• For a quicker option, use store-bought croutons and bottled Caesar dressing.

Storage

Store in an airtight container in the fridge for up to 2 days. Dress just before serving to keep the lettuce crisp.

Freezing: Does not freeze well due to the lettuce and croutons becoming soggy.

Serving Suggestions

• Serve with a warm, crusty baguette.
• Pair with a light white wine like Pinot Grigio.

FAQ